Greek-Style Slow Cooker Black-Eyed Peas (Printable)

Hearty Mediterranean black-eyed peas with tomatoes, herbs, and spices, slowly simmered to perfection.

# What You Need:

→ Legumes

01 - 2 cups dried black-eyed peas, rinsed and picked over

→ Vegetables

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes, undrained
07 - 2 tablespoons tomato paste

→ Liquids

08 - 4 cups vegetable broth
09 - ⅓ cup extra virgin olive oil

→ Herbs & Spices

10 - 2 teaspoons dried oregano
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon ground cumin
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Chopped fresh parsley
16 - Crumbled feta cheese (optional)
17 - Lemon wedges

# Directions:

01 - Place black-eyed peas, onion, garlic, carrots, and red bell pepper into the slow cooker.
02 - Add diced tomatoes with juices, tomato paste, vegetable broth, olive oil, oregano, paprika, cumin, bay leaf, salt, and pepper. Stir until well combined.
03 - Cover and cook on low heat for 6 to 7 hours, until black-eyed peas are tender and flavors are fully developed.
04 - Remove bay leaf. Taste and adjust salt and pepper as needed.
05 - Serve hot, garnished with chopped parsley, crumbled feta if desired, and lemon wedges.

# Expert Advice:

01 -
  • It practically cooks itself, so you can stop obsessing in the kitchen and actually live your life for six hours.
  • Every spoonful tastes like you've been simmering Mediterranean sunshine, and people genuinely believe you fussed over it for hours.
  • The leftovers get even better the next day, making it one of those rare dishes that rewards procrastination.
02 -
  • Never skip rinsing your dried peas even though it feels like an extra step, because the starchy water that washes away will otherwise make your broth cloudy and dull.
  • The last 30 minutes are your window to adjust thickness and depth—if it's too soupy, remove the lid; if it's too thick, add a splash of broth, but taste before deciding because slow cookers vary in how much liquid they release.
03 -
  • Buy your dried peas from a source with good turnover because old legumes take longer to cook and never quite soften the same way.
  • If your slow cooker runs hot, check the peas at the five-hour mark by fishing one out and tasting it, because doneness varies wildly between brands and models.
Go Back